This 8 Minute Microwave Carrot Cake is perfect for those times you need dessert in a hurry. It only takes a few minutes to prepare and mix the ingredients in a bowl, and then 8 very short minutes cooking time in the microwave. The cake is perfectly good on it’s own, but it’s even better topped with our delicious cream cheese icing, like every carrot cake should be. You can either mix the cake by hand, or throw all of the ingredients in a food processor and process until smooth.
To make the cake, first grate 2 cups of carrot, which will be around 2 medium sized carrots. Set aside. Then add to a large mixing bowl a few eggs, canola oil, sugar and vanilla and mix until well combined. Add the prepared grated carrot, plain flour, bi carb soda, ground cinnamon and mixed spice and mix once again until well combined. Pour the batter into a microwave safe dish or cake pan, cover with plate and microwave for around 8 minutes, depending on how powerful your microwave is. You will know the cake is done when it is springy and there are no wet patches. Let cool for a few minutes, before turning onto a cooling rack to cool completely.
Once the cake has cooled, it’s time to make a start on the cream cheese icing. Add the cream cheese and butter to a small, microwave safe mixing bowl and microwave until softened. Add the vanilla and icing sugar and mix until the icing is smooth and well combined. Spread over the cake and serve.
- 2 Cups Carrot Finely grated
- 2 Eggs
- 3/4 Cup Sugar
- 3/4 Cup Oil
- 1 Teaspoon Vanilla
- 1 1/4 Cups Plain Flour
- 2 Teaspoons Cinnamon
- 2 Teaspoons Mixed Spice
- 1 Teaspoon Bi-Carb Soda
- 2 Tablespoons Cream Cheese
- 1 Tablespoon Butter
- 1/2 Tablespoon Vanilla
- 1 1/2 Cups Icing Sugar Sifted
Finely Grate Carrots and put aside.
Mix eggs, sugar, oil and vanilla in large mixing bowl until smooth.
Add the grated carrot, plain flour, cinnamon, mixed spice, bi-card soda (adding extra cinnamon and mixed spice if your prefer a darker and spicier cake). Mix until well combined.
Pour cake mixture into a microwave proof cake pan, cover with a plate or paper towel and microwave for a approximately 8 minutes (this will depend on your microwave). The top will be evenly dry and cake close to the centre of pan will spring back when touched lightly.
Stand cake for 2-3 minutes in pan, then turn onto a cooling rack and leave to cool.
To make icing, cream cheese, butter and vanilla in a bowl, microwave for 20-30 seconds until cream cheese and butter are very soft. Add icing sugar and mix until smooth and creamy. Add milk or icing sugar if mixture is too thick or thin. Spread over cake.